Foodstuffs comprising treated fava bean protein concentrates

ABSTRACT

This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.

This application claims priority to U.S. Provisional Application Ser.No. 62/479,523, and to U.S. Provisional Application Ser. No. 62/523,851both of which are incorporated by reference herein in their entirety.

This application discloses a heat moisture treated fava bean proteinconcentrate and its use in foodstuffs including as an emulsifier.

Fava beans are relatively high protein and low fat food source makingthem an attractive substitute for proteins from animals and nuts. In anaspect, this specification discloses use of heat moisture treated favabean protein concentrates in foodstuffs and said foodstuffs. In anotheraspect, this specification discloses use of heat moisture treated favaprotein concentrates as an emulsifier in foodstuffs and said foodstuffs,and foodstuffs comprising emulsions. In still another aspect thisspecification discloses use of heat moisture treated fava bean proteinconcentrates in a confectionary spread or an ice cream, and said spreador said ice cream. In another aspect a heat moisture treated fava beanprotein concentrate is modified using heat and controlled moisture. Instill other aspects, this specification discloses a heat moisturetreatment that denatures at least some of the proteins in a heatmoisture treated fava bean protein concentrate as measured by a changein denaturation enthalpy and/or amount of aggregated particles. In stillanother aspect, heat moisture treated fava bean protein concentrateswere found to work better as emulsifiers than pulse protein isolates,heat moisture treated pulse flour and heat moisture treated non-favabean pulse protein concentrates, and untreated fava bean proteinconcentrates.

In some embodiments foodstuffs comprise a heat moisture treated favabean protein having between about 0.1% to about 8% starch (w/w), betweenabout 50% to about 73% protein (w/w), and between about 0.1% and 9% fat(w/w). In other embodiments a foodstuff comprises a heat moisturetreated fava bean protein concentrate made by a process that denaturesat least some of the protein in the fava bean protein concentrate suchthat aggregate particles form. In still other embodiments a heatmoisture treatment process denatures at least some of the proteins in aheat moisture treated fava bean protein concentrate such that saidconcentrated has a lower denaturation enthalpy than an untreated favabean protein concentrates. In yet other embodiments a foodstuffcomprises a heat moisture treated fava bean protein concentrate having adenaturation enthalpy that is between 10% and 30% lower than adenaturation enthalpy of an untreated fava bean protein concentrate. Inyet still other embodiments a foodstuff comprises a heat moisturetreated fava bean protein concentrate having a denaturation enthalpy ofa between about 5.5 and 7.0 J/g or between about 6 and about 6.5 J/g.

In various embodiments a foodstuff comprising a heat moisture treatedfava bean protein concentrate uses said concentrate as emulsifier. Inother aspects a foodstuff comprising a heat moisture treated fava beanprotein concentrate is an emulsion or comprises an emulsion. In variousembodiments foodstuffs comprising an emulsion using a heat moisturetreated fava bean protein concentrate comprises a continuous phase beingbetween about 15% and about 95% by weight of the emulsion, or between25% and 75%. In other embodiments an emulsion comprises a disperse phasebeing about 1% and about 75% by weight the emulsion or between 1% and50%, or between 10% and 40%. In embodiments an emulsion comprises anemulsifier being between about 0.1% and about 25% by weight of theemulsion. In embodiments a foodstuff being or comprising an emulsion hasan acidic pH, or a pH between about 3 and 6, or between 4 and 5, becauseof acidulants in the foodstuff, or the emulsion, or the continuous phaseof the emulsion. In embodiments a foodstuff comprising or being emulsionsaid emulsion comprises at least 50% heat moisture treated fava beanprotein concentrate, wherein said concentrate is used as an emulsifier.In embodiments a foodstuff comprising or being an emulsion contains onlyplant based emulsifiers, or only a heat moisture treated fava beanprotein concentrate emulsifier. In another embodiment said foodstuffusing a heat moisture treated fava bean protein concentrate is aconfectionary spread or an ice cream. In still another embodiment aconfectionary spread comprises a heat moisture treated fava bean proteinconcentrate; a plant oil; and, optionally, a sweetener.

The foregoing description as well as the following more detaileddescription of emulsions comprising heat moisture treated fava beanprotein concentrates and/or heat moisture treated fava bean proteinconcentrates are further described by the following drawings, which areillustrative. The full scope of the invention is not limited by anyembodiments depicted within the drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1a is an SEM image of the aggregates within an illustrative heatmoisture treated fava bean protein concentrate;

FIG. 1b is an SEM image of untreated fava bean protein concentrate;

FIG. 2a is a graph illustrating the particle size distribution of a heatmoisture treated fava bean protein concentrate; and

FIG. 2b is a graph illustrating the particle size distribution of anuntreated fava bean protein concentrate.

In one aspect this specification discloses foodstuffs comprising a heatmoisture treated fava bean protein concentrate. In various embodimentssaid heat moisture treated fava bean protein concentrates have moreprotein and less starch than fava bean flours, but less protein and morestarch than fava bean protein isolates. In some embodiments, heatmoisture treated fava bean protein concentrates comprise, by weight,between about 50% and about 73% protein, or 55% and about 70% or betweenabout 60% and about 70%. In other embodiments said heat moisture treatedfava bean protein concentrates have up to 25% starch, but more typicallybetween about 0.1% and about 10% starch or between 2% and about 8% orabout or between 4% and about 8%. In still other embodiments heatmoisture treated fava bean protein concentrates or between about 0.1%and 9% by weight fat, in embodiments between 0.1 and 5%.

As used in this specification a pulse flour (including fava bean flour)is a composition derived from the milling of a pulse (for example a favabean), and contains all components of the pulse in weight ratiosapproximately as found in the unmilled pulse. Pulse flour, similar toother flours, comprises protein, fiber, starch, fat, ash. Pulse flour(including fava bean flour) typically comprises between about 10% andabout 40% protein and between about 40% and about 60% starch by weight.

In various aspects, a pulse protein concentrate (including fava beanprotein concentrate) differs from pulse protein isolates and pulseflours (both of which may be from fava bean) in the relative amounts ofprotein to other components in the flour or protein isolate. Inembodiments, a heat moisture treated fava bean protein concentrate canbe derived from fava bean flour using dry fractionating methods known inthe art. In an illustrative method, the components of a fava bean flourcan be separated out by for example weight and/or size.

In embodiments a heat moisture treated fava bean protein concentrate foruse in the disclosed foodstuffs is made by a heat and moisture treatedprocess that gelatinizes at least some of the starch in saidconcentrate. As used in this specification a gelatinized starch has beenmodified to break down the intermolecular structure of the starchgranule, destroying the starch's crystallinity and causing the starch tolose its birefringence when examined with polarized light.

In embodiments a foodstuff comprising a heat moisture treated fava beanprotein concentrate has some aggregated particles and somenon-aggregated particles. In embodiments said concentrate has a particledistribution having a volume mean diameter or D[4,3] (calculated by theformula Σd⁴/Σd³, where d is the diameter of all measured particles inthe sample). In embodiments said concentrate has a particle distributionhaving a surface mean diameter or D[3,2] (calculated by the formulaΣd³/Σd², where d is the diameter of all measured particles in thesample).

Within this specification, all percentages are by weight unlessspecified otherwise.

In one or more embodiments this specification discloses foodstuffscomprising heat moisture treated fava bean protein concentrates made bya process using a controlled amount of heat. In embodiments, saidprocess applies controlled temperature and moisture to a fava beanprotein concentrate, or controls the base moisture of a fava beanprotein concentrate before heating. In one or more embodiments, saidprocess comprises heating a fava bean protein concentrate totemperatures between 100 and 180° C. In one or more other embodiments,said process comprises heating a fava bean protein concentrate in steam,or by steeping in water. In some embodiments said process comprises,prior to or during heating, adjusting the moisture of a fava beanprotein concentrate to between about 10% and about 50% (dsb). Suchprocesses can be conducted using any equipment known in the art whichprovides sufficient capabilities for such treatment, particularly thosewhich are enabled for powder processing, moisture addition and/ormoisture control, mixing, heating and drying. Embodiments, of a heattreatment may be done as a batch or a continuous process. In oneembodiment, the equipment is a batch ploughshare mixer. In anotherembodiment, the equipment is a continuous solid-liquid mixer followed bya continuous heated conveyer screw. In yet another embodiment, thecontinuous process uses a tubular thin film dryer by itself or incombination with a continuous screw to extend and control the residencetime. Any system used may be pressurized to control the moisture contentat target temperatures of or above 100° C.

In one or more embodiments, a foodstuff comprises a heat moisturetreated fava bean protein concentrated having denatured proteins andgelatinized starch. In some embodiments said heat moisture treated favabean protein concentrate contains aggregated particles which comprisedenatured proteins and may also include starch, fiber and othercomponents naturally within an untreated fava bean protein concentrate.Aggregates appear as larger particles than non-aggregated protein andstarch. An embodiment of a heat moisture treated fava bean proteinconcentrate comprising aggregated particles is shown in FIG. 1a and, canbe compared to an untreated fava bean protein concentrate, which isshown in FIG. 1 b.

In embodiments, a foodstuff comprises a heat moisture treated fava beanprotein concentrate having a volume mean diameter of the distribution ofparticles of greater than 20 microns, or between about 20 and about 100microns, or between 30 and 90 microns. In yet other embodiments a volumemean diameter of a heat moisture treated fava bean protein concentrateis at least 3 times the volume mean diameter of particles of anunmodified heat moisture treated fava protein concentrate, or at least 5times larger, or between 3 and 10 times larger, or between 4 and 8 timesbigger. In other embodiments, a foodstuff comprises a heat moisturetreated fava bean protein concentrate having a surface mean diameter ofthe distribution of particles that is greater than about 5 microns, orabout 15 microns, or between about 5 and about 40 microns, or between 5and 20 microns. In still other embodiments a surface mean diameter of aheat moisture treated fava bean protein concentrate is at least 1.5times the surface are mean of the particles of an unmodified fava beanprotein concentrate, or at least 2 times bigger, or between 1.5 and 5times, or between about 2 times and 4 times bigger.

With reference now to FIG. 2a , it is seen by the bimodal particledistribution that some of the components of an illustrative heatmoisture treated fava bean protein concentrate are aggregated, and someare not suggesting that not all protein in the heat moisture treatedfava bean protein concentrate are denatured. The relative amount ofdenatured protein in a heat moisture treated fava protein concentratecan be measured by differential scanning calorimetry by comparing anonset and/or a peak denaturation temperature and/or denaturationenthalpy of a heat moisture treated fava bean protein concentrate and anuntreated fava bean protein concentrate. In one or more embodimentsdisclosed in this specification a foodstuff comprises a heat moisturetreated fava bean protein concentrate having onset denaturationtemperature (T_(o)) between about 1% and about 5% lower than anuntreated fava protein concentrate; or between about 2% and about 4%lower, or between about 2% and about 3% lower. In some other embodimentsa foodstuff comprises a heat moisture treated fava bean proteinconcentrated having a peak denaturation temperature (T_(d)) betweenabout 1% and about 5% lower than an untreated fava protein concentrate;or between about 2% and about 4% less; or between about 2% and about 3%less. In yet other embodiments a foodstuff comprises a heat moisturetreated fava bean protein concentrated having a denaturation enthalpy(ΔH) between about 10% and about 30% lower than an untreated fava beanprotein concentrate; or between about 15% and about 25% less, or about20% less. In still other embodiments foodstuff comprises a heat moisturetreated fava bean protein concentrate has a denaturation enthalpy of aheat moisture treated fava bean protein concentrate is between about 5.5and 7.0 J/g, or between about 6 and about 6.5 J/g. In even otherembodiments foodstuff comprises a heat moisture treated fava beanprotein concentrate has a peak denaturation temperature between 85 and88.5° C., or between 87 and 88° C. In one or more embodiments DSCmeasurements are made as follows: samples were prepared at about 5%(w/v) protein in water in a high volume stainless DSC pan. A referencepan was prepared with equal weight of water only. The sample andreference pans were heated at 2° C. per minute from 20 to 100° C.differential scanning calorimeter.

In another aspect this specification discloses foodstuffs using of aheat moisture treated fava bean protein as an emulsifier or usingemulsions comprising a heat moisture treated fava bean proteinconcentrate.

In various embodiments a foodstuff a disclosed in this specification maycomprise a heat moisture treated fava bean concentrate and at least oneadditional edible ingredient, which include but are not limited flour,starch, modified or not, and derived from any source including cerealgrains (corn, rice, oats, sorghum, millet), roots (tapioca, potato),pulses (including flours, concentrates, and isolate, which may be fromthe same base pulse as used in the emulsion or a different base pulse)milk, whey protein, caseins, eggs, egg whites, fruit, gums or otherhydrocolloids, sweeteners, stabilizers, meat, and other ingredientscommonly used in the food industry.

In some embodiments, the second edible ingredient may be the primaryingredient and may be used in amounts of between 1 and 90% by weigh thefoodstuff. Frequently, but not necessarily starches and flours,including pulse flours will make up not more than 50% by weight of thefoodstuff, and are typically used in amounts ranging from 20% to 40% byweight of the foodstuff.

In one or more embodiments a foodstuff is an emulsion or comprises anemulsion. In some embodiments foodstuff uses a heat moisture treatedfava bean protein concentrate as the primary emulsifier. In otherembodiments of said foodstuff a heat moisture treated fava bean proteinconcentrate is more than 50% of all emulsifiers used or more than 75% ormore than 90% of all emulsifiers used, or is the only emulsifier used inthe emulsion. In other embodiments the said foodstuff uses no animalproducts as an emulsifier.

In various embodiments this specification discloses foodstuffscomprising emulsions that are oil-in-water emulsions. In someembodiments an emulsions comprises a heat moisture treated fava beanprotein and a continuous phase which is between about 15% and about 95%by weight of the emulsion, or 15% and 90% or 25% and 75% or 30 and 60%,or about 50%. In embodiments a continuous phase is water or water based.In some embodiments a continuous phase may include aqueous liquidstypical in emulsions including vinegar and fruit juice. In embodimentsthe pH of a continuous phase is acidic, or has pH below 6.5, or betweenabout 3 and about 6, or between about 4 and about 5. In otherembodiments an emulsion comprises a dispersed phase which is betweenabout 1% and about 75% by weight the emulsion, or between about 1% and50% or between about 10% and about 40%, or about 30%. In embodiments thedisperse phase is an oil suitable for use in an emulsion including butnot limited to vegetable oils, nut oils, seed oils, and fruit oils. Inembodiments an emulsion comprises an emulsifier which is between about0.1% and about 25% the emulsion, or about 0.1% and 5% or between about0.5% and about 2.5%, or about 1% or about 0.75%. In embodiments, anemulsion may include other ingredients such as sugar, salt, seasonings,starch and preservatives commonly used in the food industry.

In embodiments, emulsions are made by standard methods: dry ingredientsincluding a heat moisture treated fava bean protein concentrate aretypically mixed prior to adding wet ingredients. Typically aqueousingredients are added and mixed with the dry ingredients until themixture is homogenized. Oil is added to the aqueous ingredients andmixed to form an emulsion. Emulsions typically form in between about0.25 and about 3 minutes. In embodiments, all ingredients are mixed instandard commercial mixers or homogenizers.

In another aspect this specification discloses heat moisture treatedfava bean protein concentrates that are better emulsifiers, and soimprove emulsions compared to said emulsions using a heat moisturetreated pulse flour, a non-fava bean heat moisture treated pulseconcentrate, a untreated pulse flours and concentrate, and/or a pulseprotein isolate. In embodiments disclosed in the specification emulsionsusing fava bean protein concentrates have higher viscosity and/orsmaller disperse phase droplet size than said emulsion made using a heatmoisture treated pulse flour, a non-fava bean heat moisture treatedpulse concentrate, a untreated pulse flours and concentrate, and/orpulse protein isolate. In other embodiments emulsion made using the aheat moisture treated fava bean protein concentrate have a viscosity ofbetween about 5% and 25% greater, or between about 10% and 20% greateror about 20% greater than emulsions made from the same amount a heatmoisture treated pulse flour, a non-fava bean heat moisture treatedpulse concentrate, a untreated pulse flour and concentrate, and/or pulseprotein isolate. In various embodiments an emulsion has a viscosity ofbetween 500 and 50,000 cP, between 5,000 and 25,000 cP, or between about17,500 and about 22,500 cP, or between about 19,000 and about 22,500 cP,or about 22,500 cP. In another embodiment an emulsion having a pH ofbetween about 3 and about 5 has a viscosity of between 19,000 and 22,500cP with an oil load (soybean oil) of between 30% and 50% at between 20to 25° C. In embodiments, emulsions using a heat moisture treated favabean protein concentrate were process tolerant and experience littleviscosity or emulsion break down (as measured by increase in dropletsize) over time. In one or more embodiments emulsions maintained atleast 90% of their viscosity after one month storage at pH of between 3and 5. In some embodiments using heat moisture treated fava bean proteinconcentrates maintained at least 95% of their viscosity after one week'sstorage at room temperature (between 20 and 25° C.). In still otherembodiments emulsions using a continuous phase of water and vinegar inan 8:1 ratio are mixed an emulsifier comprising heat moisture treatedfava bean protein concentrates and an oil wherein said emulsifier andoil are mixed in a 1:40 ratio and the emulsion has a total oil load ofabout 30% and wherein said oil is soybean oil. In one more otherembodiments said emulsion has a viscosity of between about 19,000 cpsand about 22,500 cps after one week's storage at between 20 and 25° C.

In embodiments emulsions using heat moisture treated fava bean proteinconcentrates have a d₁₀ disperse phase droplet size (10% of dropletsbeing smaller than) less than about 9 microns, or between about 7 andabout 11 microns, or between about 8 and 10 microns, or about 9 microns.In embodiments emulsions using heat moisture treated fava bean proteinconcentrates have a d₅₀, or median, droplet size less than about 14microns, or between about 12 and 16 microns, or between about 13 andabout 15 microns, in or about 14 microns. In embodiments emulsions usingheat moisture treated fava bean protein concentrates have a d₉₀ lessthan about 25 microns (90% of droplets being smaller than 25 microns),or between about 18 and about 24 microns, or between about 19 and about23 microns, or about 22 microns. In embodiments emulsions made from heatmoisture treated fava bean protein concentrates have d₉₀ of droplets 18and about 24 microns, or between about 19 and about 23 microns, or about22 microns after one week's storage at room temperature (between 20 and25° C.) In embodiments, emulsions using heat moisture treated fava beanprotein concentrates have a median droplet (d₅₀) size at least 10%smaller, or at least 15% smaller, or least 20% smaller, or between10%-25%, or between 15-25% smaller than said emulsions using a heatmoisture treated pulse flour, a non-fava bean heat moisture treatedpulse concentrates a untreated pulse flour or pulse protein concentrate,and/or a pulse protein isolate. In embodiments emulsions made from heatmoisture treated fava bean protein concentrates have a d₅₀ of dropletsof less than about 17 microns, or less than about 15 microns, or betweenabout 11 and about 14 microns. In still other embodiments emulsionsusing a continuous phase of water and vinegar in an 8:1 ratio are mixedan emulsifier comprising heat moisture treated fava bean proteinconcentrates and an oil wherein said emulsifier and oil are mixed in a1:40 ratio and the emulsion has a total oil load of about 30% andwherein said oil is soybean oil. In one more embodiments said emulsionshave a d₉₀ of droplets of less than 25 microns, and a d₅₀ of droplets ofless than 15 microns.

In still other embodiments an emulsion made from heat moisture treatedfava bean protein concentrates has improved interfacial elasticitycompared to emulsions made using a heat moisture treated pulse flours, anon-fava bean heat moisture treated pulse concentrates, a untreatedpulse flours and concentrates, and/or pulse protein isolates. Increasedinterfacial elasticity measures resistance to strain created bydeformation. Without being bound by theory, an emulsion with higherinterfacial elasticity is more stable as it is less likely to coalesce.In some embodiments this specification discloses an emulsion can bemeasured by tensiometer as follows:

-   -   Solutions were prepared by mixing the emulsifier with the buffer        solutions (pH 3) which was prepared using sodium phosphate and        citric acid) to make up 50 ml of the solutions with 0.1 w/v %        concentration. The solutions were then mixed using automated        magnetic stirrers at low-medium speed (˜300-700 rpm) until the        emulsifier was dissolved. After which, the solutions were        filtered using 1.0 μm PTFE membrane (Puradisc 25 TF, Whatman).        Tension and rheology measurements were taken of soybean oil        (S7381, SigmaAldrich) droplets in the 0.1 w/v %        (emulsifier/buffer) solutions (at pH 3) using the Profile        Analysis Tensiometer (PAT-1M, Sinterface Technologies, Germany).    -   The set-up consists of a J-shape needle which is partially        immersed in 25-30 ml emulsifier solution, the solution being        contained in a glass cuvette. Soybean oil droplets of known        volume (40 μL) are generated at the end of the needle. The shape        of the oil droplet (or bubble in water) is recorded as a        function of time and the interfacial tension is determined from        the shape of the bubble using the Young-Laplace equation. After        a pre-set time (3 h), droplet's tension reaches a        quasi-equilibrium, and the droplet is set to oscillate at        different frequencies. This is done through the injection and        removal of a pre-set volume of the oil, as controlled by the        software (SINTERFACE Profile Analysis Tensiometer PAT-1M        VER.1.5.0.726).

In various embodiments an emulsion has an interfacial elasticity ofgreater than 20 mN/m, or greater than 21 mN/m, or between 20 mN/rn and30 mN/m, or between 21 mN/m and 25 mN/m, or between about 22 mN/m and 24mN/m, and/or a heat moisture treated fava bean protein concentratedispersed in a pH 3 aqueous solutions can from a soy oil emulsion havinga dispersed phase particle having an interfacial elasticity of greaterthan 20 mN/m, or greater than 21 mN/rn, or between 20 mN/m and 30 mN/m,or between 21 mN/m and 25 mN/m, or between about 22 mN/m and 24 mN/m.Still other embodiments an emulsion and/or a heat moisture treated favabean protein concentrate dispersed in a pH 3 aqueous solutions can forma soy oil emulsion having a dispersed phase particle having aninterfacial elasticity of greater than 20 mN/m, or greater than 21 mN/m,or between 20 mN/rn and 30 mN/m, or between 21 mN/m and 25 mN/m, orbetween about 22 mN/m and 24 mN/m at 0.01 Hz, or 0.02 Hz, or 0.25 Hz, or0.033 Hz, or 0.05 Hz, 0.21 Hz, or 0.2 Hz.

In various embodiments, emulsions using heat moisture treated fava beanprotein concentrates and foodstuffs using said emulsions include, butare not limited to spoonable dressings, sauces, gravies, creamy soups,and creamy desserts. dairy and dairy like products for example, icecream, whipped toppings (dairy and non-dairy), processed/imitationcheese, yogurt/sour cream dips, cheese dips, coffee whiteners, andinclude the non-dairy alternatives to all these items; bakery and bakeryrelated items like, cakes, cookies, breads, muffins, cream fillings,fruit fillings, icings, doughnuts; candy and confectionary applicationslike chocolate, compounded chocolate, and chewing gum, savoryapplications margarines and spreads; and meat applications such asformed meats and emulsified meats.

In a further aspect this specification discloses a foodstuff using of aheat moisture treated fava bean protein concentrate, said foodstuffbeing a confectionary spread, for example a chocolate spread (withinthis specification confectionary spreads may apply to spreads having anyflavor and are not limited to sweat spreads). In embodiments aconfectionary spreads comprises a heat moisture treated fava beanprotein concentrate and at least one additional ingredient. In otherembodiments said confectionary is spreadable at ambient temperature (5°C. to 35° C.) where spreadability refers to the ease with which thefoodstuff can be spread with a knife or similar utensil. Within thisspecification spreadability is characterized by functional andrheological properties of the said confectionary spread. In someembodiments spreadability of a confectionary spread is characterized bythe peak stress required to spread the foodstuff, and the viscosity ofthe spread. Within this specification, a confectionary spread (or otherfoodstuff) is spreadable if it is characterized by a peak stress between300 g and 450 g and a viscosity between 160 and 220 Pa·s. Otherembodiments of confectionary spreads using heat moisture treated favabean protein concentrates have a water activity of between 0.15 and0.20. Within this specification, viscosity measurements are taken at 23°C. with a shear rate of 1 s⁻¹ and are measured on a controlled stressRheometer (AR-G2, TA Instruments). In this specification, all peakstress measurements are made at 23° C. with a shear rate of 1 s⁻¹ by acontrolled stress Rheometer (AR-G2, TA Instruments). Within thisspecification, water activity values are measured using an Aqua ab DewPoint Water Activity meter:water activity, being a ratio, is a unitlessvalue.

In various embodiments confectionary spreads using heat moisture treatedfava bean concentrates were more stability against oil separation thanconfectionary spreads made using heat moisture treated pulse flours,non-fava bean heat moisture treated pulse concentrates, untreated pulseflours and concentrates, and/or pulse protein isolates. In variousembodiments stability against oil separation within a confectionaryspread is measured by observation of pooled oil on the surface of thespread after a period of time. In various other embodimentsconfectionary spreads comprising a heat moisture treated fava beanprotein concentrate had less microbial activity over time thanconfectionary spreads using a heat moisture treated pulse flours, anon-fava bean heat moisture treated pulse concentrates, a untreatedpulse flours and concentrates, and/or pulse protein isolates. In stillother embodiments a confectionary spread comprising heat moisturetreated fava bean protein concentrate had a less beany flavorconfectionary spreads made using a heat moisture treated pulse flour, anon-fava bean heat moisture treated pulse concentrate, a untreated pulseflours and concentrate, and/or pulse protein isolate.

In some other embodiments, a confectionary spread further comprised anon-hydrogenated plant oil having low solids content at ambienttemperature (5° C. to 35° C.) and high stability. In one or moreembodiments, said confectionary spread further comprised a plant oilhaving solid fat content of between about 0% and about 5%, or less thanabout 2.5%, or less than about 1%, or no more than 1% at 20° C. Infurther embodiments, a confectionary spread further comprises an oilhaving a solid fat content of between about 0% and about 20%, or lessthan about 17.5%, or less than about 15%, or less than about 13%, or nomore than 13%, or between about 1% and 17.5%, or between about 5% andabout 15% at 10° C. In still yet other embodiments, a confectionaryspread further comprises an oil having a mean saturated fat content ofbetween about 30% and about 50%, or between about 35% and about 45%, orbetween about 38% and about 42%, or about 40%. In yet even furtherembodiments a confectionary spread further comprises an oil having amono-unsaturated fat content of between about 35% and about 55%, orbetween about 40% and about 50%, or between about 44% and about 48%, orabout 46%. In yet even still other embodiments, a confectionary spreadfurther comprises an oil having a poly-unsaturated fat content ofbetween about 5% and about 20%, or between about 10% and about 15%, orabout 12%. (All percentages in this paragraph are measuredweight-by-weight of the oil as a whole.)

In some embodiments, confectionary spreads comprising a heat moisturetreated fava bean protein concentrate further comprise a thirdingredient being sucrose and/or a flavoring, such flavorings beingprovided by the following non-limiting examples: extracts, oils, purees,juice, juice concentrates, and powders such flavoring including thefollowing non-limiting examples, fruit flavorings (e.g. strawberry,cherry, blueberry, peach, apricot, apple, banana, fig.), nut flavorings(e.g. almond, hazelnut, pistachio, pecan), chocolate, coffee, and/orvanilla. In additional embodiments of said a confectionary spread aflavoring is added as a powder and is added in amounts of between 1% and10%, between about 5% and about 10%, between about 7.5% and about 10%,or between about 8% and about 9% by weight of the spread. In yet otherembodiments, the flavoring is a cocoa powder or a dark cocoa powder.

In some embodiments, a confectionary spread using a heat moisturetreated fava bean protein concentrate comprises a second protein source.In at least one embodiment a confectionary spread comprising heatmoisture treated fava bean protein concentrate and a second protein usesdairy component to supply the second protein, said dairy selected frommilk (full fat, reduced fat, non-fat, and combinations thereof) anddairy solids (whey, casein, non-fat milk solids, and combinationsthereof). In further embodiments, a dairy component may be added to aconfectionary spread in a ratio (dairy component to heat moisturetreated fava bean protein concentrate) of from about 3:1 to about 1:3,from about 2:1 to about 1:2, or 1:1 or about 1.6:1 to about 1.5:1, orabout 1:1, or about 1.6:1.

In another embodiments, a confectionary spread comprising a heatmoisture treated fava bean protein concentrate further comprises asweetener, such as one of the following non-limiting examples: sucrose,allulose, a rebaudioside (e.g. rebaudioside M), fructooligosacharrides(e.g. nutraflora), and mixtures thereof.

In some embodiments, a confectionary spread using a heat moisturetreated fava bean protein concentrate is a cocoa flavored. In otherembodiments, this specification discloses a confectionary spreadcomprising cocoa powder, sucrose, palm oil, non-fat dry milk, heatmoisture treated fava bean protein concentrate, and lecithin. In someembodiments, a confectionary spread comprising oil in an amount ofbetween about 10% and about 30%, between about 15% and about 25%,between about 21.5% and about 23.5%, or between about 22% and about 23%by weight of the spread. In other embodiments, a confectionary spreadcomprises sweetener in an amount between about 25% and about 50%,between about 30% and about 40%, between about 35% and about 40%, orabout 39% by weight of the spread. In yet other embodiments, aconfectionary spread comprises a heat moisture treated fava bean proteinconcentrate in an amount between 10% and 40%, between 10% and 20%,between 15% and 20%, or about 17.5% by weight of the spread. In someembodiments, the lecithin contained in a confectionary spread describedherein may come from any suitable source. In yet other embodiments, thelecithin is from soy. In still yet other embodiments, the lecithin isadded to a confectionary spread in amounts between about 0.01% and about1%, between about 0.1% and about 0.75%, between about 0.25% and about0.5%, or about 0.4% by weight of the spread. In another embodiment, aconfectionary spread comprises about 8.75% cocoa powder, about 39.01%sucrose, about 22.80% palm oil, and about 29.04% heat moisture treatedfava bean concentrate. In still another embodiment, a confectionaryspread comprises about 8.75% cocoa powder, about 39.01% sucrose, about22.80% palm oil, about 11.21% non-fat dry milk, and about 17.83% heatmoisture treated fava bean concentrate or heat moisture treated lentilflour. The percentages in this paragraph are weight percentages withreference to the weight of the spread.

In yet another embodiment, a confectionary spread using a heat moisturetreated fava bean protein concentrate further comprises a second heatmoisture treated pulse protein concentrate (for example a heat moisturetreated lentil protein concentrate) said fava bean and lentil proteinconcentrates being mixed in a weight ratio of from 3:1 to 1:3, from 2:1to 1:2, or 1:1.

In some embodiments, a confectionary spread described has a viscosity ofbetween about 160 and about 220 Pa·s, between about 175 and about 210Pa·s, between about 185 and about 205 Pa·s, or between about 190 andabout 200 Pa·s.

In yet further embodiments a confectionary spread has a peak stress ofbetween about 300 g to about 450 g, between about 300 g to about 320 g,between about 350 g and about 410 g, between about 380 and 405 g, orbetween about 390 and 402 grams.

In yet still other embodiments, a confectionary spread has a firmness ofbetween about 1900 and about 2100 g, between about 1900 and about 1950g, or between about 1920 and about 1940 g.

Variance in water activity is also a measure of stability as decreasingwater activity indicates water loss from the spread; as water is lost,the spread becomes less spreadable. As shown below in Tables 3 and 4,variance in water activity is an important measure of the stability ofthe spread but is not sufficient, as spreads having varying ingredients,or usage level of ingredients may have consistent water activity over asix week period but still exhibit significant oil separation. Wateractivity is measured using an AquaLab Dew Point Water Activity meter. Insome embodiments, a confectionary spread described herein will have awater activity of between about 0.10 and about 0.20, between about 0.12and about 0.20, between 0.15 and 0.20, and between 0.14 and 0.16

In various embodiments a confectionary spread comprising a heat moisturetreated fava bean protein concentrated has a maximum particle size(approximated by the particle diameter of sweetener within the spread)of less than about 125 microns, or less than about 120 microns, or lessthan about 115 microns, or less than about 110 microns, or less thanabout 105 microns. In other embodiments a confectionary spreadcomprising a heat moisture treated fava bean protein concentratecomprises a plurality of particles having a distribution of diameters,said distribution consists essentially of particles having diametersbetween about 0.1 μm and about 125 μm, or not more than 125 μm.

In other embodiments, confectionary spreads described herein thatcomprise a heat moisture treated fava bean protein concentrate have lessoil separation over time than spreads made from untreated fava beanprotein concentrates or heat moisture treated fava bean flours. In someembodiments, confectionary spreads described herein that comprise heatmoisture treated fava bean protein concentrates showed no oil separationafter four, five or six weeks.

In another aspect this specification disclose methods for making aconfectionary spread comprising a heat moisture treated fava beanprotein concentrate. In some embodiments, a confectionary spread is madeby mixing an oil, a heat moisture treated fava bean protein concentrate,and optional a sweetener using conventional mixing equipment, such as,e.g. a stand mixer. In another embodiment, a confectionary spread ismade by mixing an oil, a flavoring, a heat moisture treated fava beanprotein concentrate, a sweetener, and a optionally dairy component usingconventional mixing equipment, such as, e.g. a stand mixer. In furtherembodiments of the method for making a confectionary spread, an oil andat least a heat moisture treated fava bean protein concentrate are mixedtogether until combined. In still other embodiments of the method formaking a confectionary spread, an oil and at least a heat moisturetreated fava bean protein concentrate are mixed for between about 1 andabout 20 minutes, or between about 1 and about 10 minutes, or about 5minutes. In one more embodiments of the method for making aconfectionary spread, sucrose (or other sweetener) and a flavoringpowder are added to a mixture of an oil and heat moisture treated favabean protein concentrate. In yet other embodiments of making aconfectionary spread, a ingredients are mixed for between about 1 andabout 20 minutes, or between about 1 and about 10 minutes, or about 5minutes. In still other embodiments of the method for making aconfectionary spread, the mixture of all ingredients is further refinedin a manner to breaks down particles and/or polish the particles in aconfectionary spread. In various embodiments of the method for making aconfectionary spread, said refining is accomplished in one or moresteps. In still other embodiments of the method for making aconfectionary spread said refining steps include using roller refinercomprising one or more rollers. In yet still other embodiments of saidmethod, a confectionary spread is fed on to a roller, or between a setof rollers. In yet still other embodiments of said method, said refiningstep may further include a conching step, which cooks the compositionand/or agitates it to help disperse fat throughout the compositionand/or may further polish the particles. In additional embodiments ofthe method of making a confectionary spread lecithin is added to saidspread before conching. The still more embodiments of said method, saidconching step is for less time and at lower temperature than is commonfor chocolate manufacturing. In at least one embodiment of said method,said conching step is between about 20 to about 40 minutes, or betweenabout 25 and about 35 minutes, or for about 30 minutes. In at least oneor more additional embodiments of said method, said conching step is ata temperature between about 40° and 50° C., or between about 42° andabout 45° C., or about 43° C. (about 110° F.). In some embodiments amethod for making a confectionary spread comprise refining said spreadusing a multiple roll, roller refiner, and refining said spread throughsaid refiner multiple times. In at least one embodiment of a method formaking a confectionary spread a roller refiner has between 1 and 5rollers. In various other embodiments of a method for making aconfectionary spread, said spread is refined between 20 and 40 times ona single roller refiner, or, on a three roller refiner, between 5 and 15times, or between 7 and 12 times, or 9 times.

In another aspect this specification discloses a foodstuff being an icecream comprising a heat moisture treated fava bean protein concentrate.In various embodiments a disclose ice cream is an ice cream. In variousother embodiments a heat moisture treated fava bean protein concentrateis a used in an ice cream to replace monoglycerides and/or diglycerides.Yet still other embodiments are directed to an ice cream comprising heatmoisture treated fava bean protein concentrated having an improved meltrate compared to an ice cream using no emulsifier. One more embodimentsare directed to an ice cream comprising a mixture of milk (of any fatpercentage) and/or cream (of any fat percentage) and/or nonfat milksolids, and/or a sweetener. One more other embodiments are directed to amethod of making an ice cream comprising mixing all ingredients andhomogenizing the mixture, and allowing the mixture to cool, and thenfurther mixing the mixture at below freezing temperatures to incorporatesufficient air into the mixture.

Reference to 0% means below measurable limits and not is restricted tothe absolute absence of the thing measured.

Within this specification reference to grams (g) as a measure of forcemeans gram-force (g_(f)).

The following examples are provided as illustrations and should not beconstrued to limit the scope of the invention in any way. Persons ofordinary skill in the art will recognize that routine modifications maybe made to the methods and materials used in the examples, which wouldstill fall within the spirit and scope of the present invention.

Example 1: Emulsion Stability Procedural

Interfacial Tension and Interfacial Rheology Procedure:

50 ml solutions of emulsifier dispersed (0.1 w/v %) in buffer solutions(pH 3—sodium phosphate and citric acid) were made by mixing atlow-medium speed (˜300-700 rpm) to dissolve emulsifier. Solution wasfiltered using 1.0 μm PTFE membrane (Puradisc 25 TF, Whatman). Soybeanoil was added to solution using a shape needle which is partiallyimmersed emulsifier solution. Soybean oil droplets of known volume (40μL) are generated at the end of the needle. The shape of the oil droplet(or bubble in water) is recorded as a function of time and theinterfacial tension is determined from the shape of the bubble using theYoung-Laplace equation. After a pre-set time (3 h), droplet's tensionreaches quasi-equilibrium, and the droplet is set to oscillate atdifferent frequencies. This is done through the injection and removal ofa pre-set volume of the oil, as controlled by the software (SINTERFACEProfile Analysis Tensiometer PAT-1M VER.1.5.0.726; SinterfaceTechnologies, Germany).

Tensiometer measurements are reported in Table 2 and show that emulsions(40 μl, soy bean oil in 0.1% w/v emulsifier/water solution) usingheat-moisture treated fava bean concentrate emulsifier had increasedsurface elasticity than emulsifier solutions made using either untreatedfava bean protein concentrate or pea protein isolate.

TABLE 1 Parameters No. Period (s) Frequency (Hz) Number of oscillationsAmplitude, (%) 1 100  0.010 4 10 2 50 0.020 5 10 3 40 0.025 5 10 4 300.033 8 10 5 20 0.050 10  10 6 10 0.100 10  10 7  5 0.200 10  10

The results are reported in Table 2.

TABLE 2 Tensiometer measurements Interfacial Elasticity (mN/m) atdefined pulsation frequency 0.01 0.02 0.025 0.033 0.05 0.21 0.2Emulsifier Hz Hz Hz Hz Hz Hz Hz untreated 17.61 17.92 18.01 18.15 18.3418.76 N/A fava bean protein concentrate HMT fava 21.94 22.28 22.42 22.6022.92 23.54 24.10 protein concentrate Pea protein 17.32 17.71 17.8618.08 18.39 19.05 19.31 isolate

Example 2: Emulsions as Foodstuffs Procedural

Viscosity Measurement:

In the following examples Viscosity Measurements were made using aBrookfield DV2T with Heliopath (Brookfield AMETEK, of Middleboro,Mass.). Emulsion samples were measured using a T-Spindle C at 20 RPMsfor 30 seconds.

Emulsion Particle Size Analysis:

The emulsion particle (droplet) size was measured using two methods. InTable 4, results were obtained using a laser diffractor using an Mieanalysis model. In Tables 6 and 7, results were obtained using a FlowCamCS from Fluid Imaging Technologies, Inc., (Scarborough, Me.). Particleswere measured at 20× magnification using 2-1000 μm filters with agreater than 0.95 aspect ratio and circle fit.

Emulsion Recipe:

Emulsions tested were made according to the table provided in Table 1,unless specified otherwise.

TABLE 3 Base emulsion recipe Ingredient wt % Water 42.54 CWS Starch 4.50Vinegar (120 Grain) 8.13 Sugar 11.51 Mustard Powder 0.23 Paprika 0.07Salt 1.69 EDTA <~0.01 Potassium Sorbate 0.07 Pulse protein 0.75 SoybeanOil 30.50 Total 100.00

The pulse protein refers to treated or untreated pulse flour, treated oruntreated pulse protein concentrate, pulse protein isolate, asspecified. All samples were derived from fava bean.

Method for Making the Emulsion:

Unless otherwise specified emulsions were made blending all ingredients,and water and vinegar separately. All non-oil ingredients wereKitchenAid stand mixer mixing bowl (KitchenAid Professional 5 Plus,KitchenAid, Benton Harbor, Mich.) until homogenized. Oil was slowlyadded while mixing at medium speed and the mass was transferred to aScott Turbon mixer for high shear homogenization. (30 hertz for 2minutes).

Storage Procedures:

Samples of the emulsion were stored at between 20 and 30° C. for thedisclosed period of time.

Example 2a: Comparing Heat Moisture Treated Fava Bean Concentrates withUntreated Concentrates

Table 4 shows the viscosity and droplet size of emulsions made from heatmoisture treated fava bean protein concentrates and untreated fava beanprotein concentrates, and shows that, at equivalent usage, emulsionsusing heat moisture treated fava bean protein concentrated had higherviscosity and lower droplet size than emulsions made using untreatedfava bean protein concentrate.

TABLE 4 HMT v. untreated fava bean protein concentrate emulsions MeanMedian Viscosity Viscosity Viscosity droplet droplet size (1 day) (1 wk)(1 mo) size (1 mo) (1 mo) Description (cP) (cP) (cP) (μm) (μm) Untreated17100 17500 18150 10.0 9.6 Fava bean Protein Concentrate HMT Fava 2170022500 22700  8.1 7.5 bean Protein Concentrate

Example 2b: Comparing Oil Loading, Heat Moisture Treated Fava BeanProtein Concentrates Versus Untreated Concentrates

Table 5 provides the recipes used to study the effect of oil load onemulsions made using heat moisture treated fava bean proteinconcentrated compared to emulsions made using untreated fava beanprotein concentrate.

TABLE 5 Oil load study recipes 0.5% 1.0% 0.5% 1.0% 0.5% 1.0% 0.5% 1.0%Treated in Treated in Treated in Treated in Native in Treated in Treatedin Treated in Ingredient 30% Oil 30% Oil 50% Oil 50% Oil 30% Oil 30% Oil50% Oil 50% Oil Water 49.8 49.3 31.8 31.3 49.8 49.3 31.8 31.3 CWS Starch4.5 4.5 2.5 2.5 4.5 4.5 2.5 2.5 Vinegar (120 Grain) 8.13 8.13 8.13 8.138.13 8.13 8.13 8.13 Sugar 5 5 5 5 5 5 5 5 Mustard Powder 0.23 0.23 0.230.23 0.23 0.23 0.23 0.23 Native fava bean 0 0 0 0 0.5 1.0 0.5 1.0protein concentrate Treated fava bean 0.5 1.0 0.5 1.0 0 0 0 0 proteinconcentrate Paprika 0.07 0.07 0.07 0.07 0.07 0.07 0.07 0.07 Salt 1.691.69 1.69 1.69 1.69 1.69 1.69 1.69 EDTA 0.01 0.01 0.01 0.01 0.01 0.010.01 0.01 Potassium Sorbate 0.07 0.07 0.07 0.07 0.07 0.07 0.07 0.07Soybean Oil 30 30 50 50 30 30 50 50 Total 100% 100% 100% 100% 100% 100%100% 100%

Table 6 shows that under all oil loads heat moisture treated fava beanprotein concentrates had higher viscosity than emulsions made usinguntreated fava bean protein concentrate.

TABLE 6 Viscosity (1 Viscosity (1 Viscosity (1 Ingredient (Use Level %),Oil Load % day) (cP) wk) (cP) mo) (cP) HMT Fava bean Protein Concentrate(0.5%) 30 15250 16600 15250 HMT Fava bean Protein Concentrate (1.0%) 3016550 17100 16250 HMT Fava bean Protein Concentrate (0.5%) 50 1575016350 15900 HMT Fava bean Protein Concentrate (1.0%) 50 19400 2030017000 Untreated Fava bean Protein Concentrate (0.5%) 30 14600 1515015000 Untreated Fava bean Protein Concentrate (1.0%) 30 15050 1540016450 Untreated Fava bean Protein Concentrate (0.5%) 50 14550 1470015000 Untreated Fava bean Protein Concentrate (1.0%) 50 13550 1340015100

Example 2c: Heat Moisture Treated Fava Bean Protein Concentrate Comparedto Pulse Protein Isolate

Using the recipe of Table 3, Table 7 reports the droplet size ofemulsions using heat moisture treated fava bean protein concentrate anda commercially available pea protein isolate (Nutralys® S85 F (RoquetteAmerica Inc., Geneva Ill., measured to have 83% protein (dry weightbasis)).

TABLE 7 HMT fava bean protein concentrate v. pea protein isolateemulsions Oil Oil Oil Viscosity Oil Droplet Droplet Droplet DropletIngredient (cP) Mean (μm) d₁₀ (μm) d₅₀ (μm) d₉₀ (μm) HMT Fava bean 1915010.80  9.27 13.83 24.47 Protein Concentrate Pea protein isolate 1450011.88 10.31 16.72 29.09

Additionally, the pea protein isolate emulsion was observed to haveworse sensory properties than the heat moisture treated fava beanprotein concentrate emulsion. Namely, pea protein isolate emulsions wereless opaque, had an amber color, and were flowable, whereas emulsionsusing heat moisture treated fava bean protein concentrates wereoff-white, and had a firm-set, spoonable texture.

Example 2d: Heat Moisture Treated Fava Bean Protein Concentrate Comparedto Untreated and Heat Moisture Treated Fava Bean Protein Flour

TABLE 8 HMT fava bean protein concentrate v. HMT lentil proteinconcentrate recipe Ingredient Weight % Water 30.98 30.96 30.97 CWSStarch 2.5 2.5 2.5 Vinegar (120 Grain) 6 6 6 Sugar 8 8 8 Mustard Powder0.23 0.23 0.23 Paprika 0.07 0.07 0.07 Salt 1.69 1.69 1.69 HMT Fava BeanConcentrate 0.53 Untreated Fava Bean Flour 0.55 HMT Lentil Flour 0.54Soybean Oil 50 50 50 Total 100% 100% 100%

TABLE 9 HMT fava bean protein concentrate v. HMT lentil proteinconcentrate recipe results 1 Week Oil 1 Week Oil 1 Week Oil DropletDroplet Droplet Ingredient d₁₀ (μm) d₅₀ (μm) d₉₀ (μm) HMT Fava ProteinConcentrate  8.99 14.09 21.98 Untreated Fava Bean Flour 10.21 17.6827.11 HMT Lentil Flour 14.55 24.36 32.71

Example 3—Confectionary Spreads Procedural

Peak stress and Viscosity are measured using a controlled stressRheometer (AR-G2, TA Instruments). Samples were loaded on a bottomPeltier plate set at 23° C. The top plate (50 mm, stainless) was loweredto measurement position with a gap of 1 mm. Then sample edge was trimmedand sealed using silicon oil to prevent evaporation. Rotational testswere performed at shear rate of 1 s⁻¹ for 120 sec.

The spread texture (work of shear and work of adhesion) was measuredusing a TAXT Plus Texture Analyzer with a spreadability attachment(Texture Technologies Corp.). Confectionary spread samples were filledinto a receiving or base cone (i.e. the base plate having a conicalvoid) with minimal physical structure disruption. Samples were displacedto within 2 mm of the base cone's surface using a corresponding conicalprobe attachment. Total work (area under force curve) during thecompression process was calculated as Work of Shear, representing thework needed to spread the sample. Work of adhesion (area under forcecurve during withdrawal) describes the stickiness of the spread, whichis measured as the probe is retracted from the spread, because theanalyzer reports the work needed to pull the probe from the spread.

Certain solid ingredients may be dissolved or suspended with the spread.So particles size refers to measureable particles existing within thespread, and maximum particle size is approximated with the maximumparticle size of the sweetener. To measure sweetener particle,microscopy images were taken to analyze sucrose particles. A smallportion of spread sample was placed on a glass slide. A cover slide wasput on top and pressed to smear sample to a thin layer. Microscopyimages were taken under regular light. The size of sucrose particleswere manually measured using point-to-point rule of INFINITY ANALYZEsoftware.

Water activity was measured using an AquaLab Dew Point Water Activitymeter.

Oil separation was measured by direct observation of the samples storedin sealed containers at ambient temperatures (5° C. to 35° C.) for sixweek. Observations were made each week. A sample was designated ashaving oil separation if oil was observed to have pooled on the surfaceof the spread.

Example 3a Confectionary Spread Recipes

TABLE 10 Spread analysis, base recipes Ex. 1 Ex. 2 Ex. 3 Ex. 4 Ex. 5Ingredients (wt %) (wt %) (wt %) (wt %) (wt %) Dark cocoa powder 8.758.75 8.75 8.75 8.75 Fine Sucrose 39.01 39.01 39.01 39.01 39.01 Plant oil22.80 22.80 22.80 22.80 22.80 NFDM 11.21 — 11.21 29.04 11.21 UntreatedFava Bean Protein 17.83 Concentrate (min 60% protein in d.b.) TreatedFava Bean Protein 17.83 29.04 — — — Concentrate (min 60% protein ind.b.) Treated Lentil Flour (min — — 17.83 — 20% protein in d.b.) SoyLecithin 0.40 0.41 0.40 0.40 0.40 Total 100.00 100 100.00 100.00 100.00

Ex. 1 is a partial replacement of milk with heat moisture treated favabean protein concentrate. Ex. 2 fully replaces milk with heat moisturetreated fava bean protein concentrate. Ex. 3 is a partial replacement ofmilk with heat moisture treated lentil flour. Ex. 4 is a full milkconfectionary spread. Ex. 5 is a partial replacement of milk withuntreated fava bean protein concentrate. In all recipes the oil was palmoil sold by Durkex®

The spreads were made by mixing the oil and the protein component in aHobart® stand mixer, until combined. The cocoa powder and sucrose werethen added to the mixture and were mixed until combined. The sampleswere refined for 9 times using a three roller refiner. Lecithin was thenadded to the refined samples, which were conched for 30 minutes at 110°F.

Example 3b—Confectionary Spread Analysis

TABLE 11 Rheology analysis Work of Shear Peak Stress Viscosity at 1/sSample (g · sec) (Pa) (Pa · s) Ex. 1 (HMT fava 1872 402 191 concentrateand milk) Ex. 2 (HMT fava 1847 483 241 concentrate, no milk) Ex. 3 (HMTlentil 1404 312 180 flour and milk) Ex. 4 (Full milk, 1129 221 144 nopulse component) Ex. 5 (Untreated fava 2384 468 238 and milk

TABLE 12 Effect of refining the spread and oil type Work of Shear PeakStress Viscosity at 1/s Sample (g · sec) (Pa) (Pa · s) Ex. A: Fava beanprotein 1607 533 187 concentrate and high solids palm oil* (unrefined)Ex. B: Fava bean protein 2153 609 291 concentrate and high solids palmoil (refined) Ex. C: Fava bean protein  208  40  31 concentrate andcanola oil (refined)

*SansTrans™ 39 shortening available from Loders Croklaan, Channahon,Ill. The high solids palm oil had the following profile: Solid fatcontent at 10° C. 48-54%; at 20° C. 24-30%; at 30° C. 7-13%; at 40° C.5% max. (SansTrans™ 39 available from Loders Croklaan, Channahon, Ill.).

As shown, refining has a tendency to thicken the spread, and thickenedthe high oil solids content spreads above limits of spreadability. Alsospreads made from canola oil were too thin, below the limits ofspreadability. As seen, Ex. 2, the spread from untreated fava beanconcentrate, and Ex. 5, the full milk replacement fava bean concentratewere harder, stickier and exhibited higher peak stress and viscositythan the other samples. The reported properties for Ex. 2 and Ex. 5 alsoexceeded those of standard commercial products. Showing that the spreadsof Ex. 2 and Ex. 5 were less spreadable than other test or commercialproducts.

TABLE 13 Oil separation analysis Oil Separation Week 1 Week 2 Week 3Week 4 Week 5 Week 6 Ex. 1 (HMT fava concentrate and ND ND ND ND NDShinny surface milk) but not oily Ex. 2 (HMT fava concentrate, no ND NDND some some Some milk) Ex. 3 (HMT lentil flour and milk) ND ND ND somesome Some Ex. 4 (Full milk, no pulse component) ND ND ND ND ND Some Ex.5 (Untreated fava and milk ND ND ND some some Some

Ex. 1 was observed to have a shinier surface after six weeks' than waspreviously observed, indicating minimal separation, but not enoughseparation for the oil to pool on the surface. As shown, no oilseparation was detected (ND) in any example spread before four weeks'storages. At four weeks, oil separation was observed in Ex. 2, the fullmilk replacement spread, Ex. 3, using the treated lentil flour, and Ex.5 using untreated fava been concentrated. Notably the full milk spreadremained stable for five week but exhibited separation at week six. Onlythe treated fava bean spreads had no oil pooling after six weeks.Illustrating their enhanced stability.

Despite differences in their functionality and rate of oil separationthe tested samples had similar water activity.

TABLE 14 Water activity analysis Water activity Week 1 Week 2 Week 3Week 4 Week 5 Week 6 Ex. 1 (HMT fava concentrate and milk) 0.16 0.190.15 0.15 0.20 0.16 Ex. 2 (HMT fava concentrate, no milk) 0.16 0.20 0.150.15 0.20 0.17 Ex. 3 (HMT lentil flour and milk) 0.16 0.22 0.15 0.170.20 0.18 Ex. 4 (Full milk, no pulse component) 0.16 0.22 0.16 0.15 0.360.18 Ex. 5 (Untreated fava and milk 0.15 0.21 0.11 0.14 0.20 0.18

Example 4—Ice Cream

Table Model ice creams used to measure the effect of heat moisturetreated fava bean protein concentrates on melt rate.

TABLE 15 Ice cream recipes Positive Negative HMT Fava Control ControlBean Protein Ingredient (wt %) (wt %) Concentrate Skim Milk 47.69 47.8547.10 NFDM 5.00 5.00 5.00 Heavy Cream 27.00 27.00 27.00 Sucrose 12.0012.00 12.00 36 DE Corn Syrup 4.00 4.00 4.00 42 DE Corn Syrup 4.00 4.004.00 Mono- and Diglycerides 0.16 0.00 0.00 HMT Fava Bean Protein 0.000.00 0.75 Concentrate Stabilizer 0.15 0.15 0.15

Ice cream was made using as follows: Pre-blends of dry ingredients weremade prior to processing. On the day of processing, a portion of milkwith all of the corn syrup was set aside and gently warmed on aninduction burner until the corn syrup was fully-dissolved. The drypre-blend was added to milk and corn syrup in a Likwifier and mixed for20 minutes at approximately 500 rpm. The mixture was then transferred toa holding tank and the cream was gently mixed in. Pasteurizationproceeded through the Microthermics HVHW HTST processing equipment byupstream homogenization. Target preheat: 150° F.; 1500/500 PSIhomogenization pressure; 30 second hold; Final temperature: 185° F. Mixmust be 175° F. minimum by end of hold tube. The mix was cooled andcollected at 55-60° F. in small, sanitized containers. The mix was agedin refrigerated storage overnight. Aged mixed was removed fromrefrigerated storage and placed in the hold tanks of the WCB Technogel100 continuous freezer. Mix was pushed through the freezer until clearof sanitizer, then the pump was turned off and the dasher and compressorturned on. Mix was allowed to freeze without pumping until a resistanceof 10 amps was measured by the dasher. The pump was then turned onagain, and air injection began at about 0.325 L/min. Mix was allowed topump through the freezer until draw temperature measured 21-22° F.;backpressure was continuously monitored to maintain appx 6 PSI. Overrunmeasurements were made as air incorporation was adjusted; samplecollection began only when overrun measures hit the target of 100%overrun.

${\% \mspace{14mu} {Overrun}} = \frac{\begin{matrix}\left( {{{wt}{\mspace{11mu} \;}{of}\mspace{14mu} {mix}\mspace{14mu} {in}\mspace{14mu} {volume}} -} \right. \\\left. {{{wt}.\mspace{14mu} {of}}\mspace{14mu} {ice}\mspace{14mu} {cream}\mspace{14mu} {in}\mspace{14mu} {same}\mspace{14mu} {volume}} \right)\end{matrix}}{{wt}{\mspace{11mu} \;}{of}{\mspace{11mu} \;}{ice}\mspace{14mu} {cream}\mspace{14mu} {in}\mspace{14mu} {same}\mspace{14mu} {volume}}$

Collected samples were allowed to harden in a −30° F. blast freezer for4 hrs, and then moved to a −10° F. walk-in freezer for storage.

Melt rate was measured as follows: Weight of mix dripped through screenrecorded every 5 minutes for 3 hours. The melt rate tests showed thatice creams using heat moisture treated fava bean protein concentrate hada melt rate closer to the melt rate of positive control (usingmonoglycerides and diglycerides) compared to the negative control (usingno emulsifier).

1. A foodstuff comprising a heat moisture treated fava bean proteinconcentrate having between 50% and 73% protein, a denaturation enthalpyof 5.5 and 7.0 J/g, or between 6 and 6.5 J/g and a second edibleingredient.
 2. The foodstuff of claim 1 wherein the heat moisturetreated fava bean protein concentrate has a surface mean diameter ofbetween about 5 and 20 microns, and a volume mean diameter of betweenabout 20 and 100 microns.
 3. The foodstuff of claim 1 wherein the heatmoisture treated fava bean protein concentrate has a denaturationenthalpy is between 10% and 30% less than an untreated fava bean proteinconcentrate.
 4. The foodstuff of claim 1 wherein the heat moisturetreated fava bean protein concentrate has a surface mean diameter atleast than 1.5 times the surface mean diameter of particles of anuntreated fava bean protein concentrate.
 5. The foodstuff of claim 1wherein the heat moisture treated fava bean protein concentrate has avolume mean diameter at least 3 time volume mean diameter of particlesof an untreated fava protein concentrate.
 6. The foodstuff of claim 1wherein a heat moisture treated fava bean protein concentrate has a peakdenaturation temperature of between 85 and 88.5° C.
 7. The foodstuff ofclaim 1 wherein the heat moisture treated fava bean protein can becharacterized by the following test: the interfacial elasticity of a 40μL droplet of soy oil within a solution of 0.1% w/v solution of saidconcentrate at pH 3 is between 20 and 30 mN/m, or between 21 and 25 mN/mor between 22 and 24 mN/m as measured by the Interfacial tension andinterfacial rheology procedure over a frequency range of between 0.01and 0.2 Hz.
 8. The foodstuff of claim 1 wherein the heat moisturetreated fava bean protein concentrate can be characterized by thefollowing test: a test emulsion having the recipe of Table 3 and mixedat 30 Hz for 2 minutes and stored at between 20° and 30° C. has aviscosity of between 19,000, and 22,500 cP after one week's storage. 9.The foodstuff of claim 1 comprising the heat moisture treated fava beanprotein concentrate in an amount up to 50% of the composition.
 10. Thefoodstuff of claim 1 wherein the heat moisture treated fava bean proteinconcentrated is used as an emulsifier.
 11. The foodstuff of claim 1comprising an emulsion.
 12. The foodstuff of claim 1 wherein theemulsion is an oil-in-water emulsion which comprises a) between about15% to about 95% by weight of a continuous phase; b) between 1% to 75%by weight of a dispersed phase; c) between about 0.1% to 25% emulsifier;the emulsifier comprising at least 50% of heat moisture treated favabean protein.
 13. The foodstuff of claim 1 wherein the heat moisturetreated fava bean protein concentrate is the sole emulsifier.
 14. Thefoodstuff of claim 1 being an ice cream or a confectionary spread.
 15. Aconfectionary spread comprising: a) between 10% and 20% by weight of abase fava bean component; b) between 15% to 25% by weight of a plantoil, the oil comprising a solids content at 10° C. of less than 2.5%, asolids content at 20° C. of between about 5% and 15%, or a combinationthereof; c) between 5% and 15% milk solids; and d) between 20% and 40%of a sweetener; wherein the foodstuff has, over a six week period, aviscosity of between 60 and 220 Pa·s, a peak stress of between 300 and450 g, a firmness of between 1900 and 2100 g, a water activity ofbetween 0.15 and 0.20, or a combination thereof.
 16. The confectionaryspread claim 15, wherein said composition has no oil separation after 6weeks storage at ambient temperature (5° C. to 35° C.).
 17. Theconfectionary spread of claim 15, wherein the oil is a palm oil orcoconut oil.
 18. The confectionary spread of claim 15 wherein the basefava bean component has a maximum particle size of less than about 125microns.
 19. (canceled)
 20. A method of making a confectionary spreadcomprising: a) mixing a fava bean component, a plant oil and,optionally, a sweetener; b) refining the composition or fava bean spreadfor sufficient time to obtain a particle size distribution asrepresented by the particle size distribution of sweetener of less than125 microns. 21-24. (canceled)